This is an absolutely splendid recipe! I can't really see the purpose of the flour, so I may leave it off next time as an experiment, but there will definitely be a "next time." I did a double take on the quantities of some of the ingredients like vinegar, Worchestershire Sauce, and paprika, but I made it "as is" and it was fabulous.

Reviewed On: Feb. 9, 2012

I found this recipe on this site and read all of the reviews, finding many of them very useful. I use 2 eggs, unsweetened butter, and 1 cup flour, and substitute Ghirardelli's semi-sweet chocolate chips for the nuts. I also use Ghirardelli's 70% cacao extra bittersweet chocolate instead of unsweetened. Rather than waiting for the brownies to pull away from the sides, I test the center to make sure a toothpick comes out clean. Anyone who can follow directions will end up with spectacular brownie. People go crazy about my brownies--I have probably given out my version to about 40 people. PS Don't worry if they seem wet when you cut them--they are not underdone as long as the toothpick comes out clean.

Reviewed On: Jun. 9, 2009

I read everybody's review before trying a recipe, and have several comments. First, I agree that it is fabulous. I doubled the chocolate as suggested, but then found it much too thick to spread. So gradually I added more milk, 1 tablespoon at a time. Using a double recipes, I used not only the 3 tablespoons of milk called for, but another four as well! Lastly, some people complained about the difficulty in creaming the butter and confectioners sugar. They may have used a large mixer as I did (no choice) even though the recipe called for a small bowl. I just kept mixing and scraping down the sides, and after 15 minutes it was thoroughly mixed. I don't think it would have ever reached the same texture as creamed grandulated sugar and butter, but once it is so creamed that it is almost solid, that's plenrty.

Reviewed On: May 29, 2008